CULA 1555 Food Preparation I: Stocks, Sauces and Soups

This course is an introduction to the preparation of stocks, soups, classical sauces, contemporary sauces, accompaniments, and the pairing of sauces with variety of foods. Cooking techniques of simmering and boiling, the proper use of knives, tools, small-wares and equipment will also be emphasized.  (6 lab)


3 credits